A Study of Colorado Wheat 103 
SPRING-WHEAT, BOISE, IDAHO 
■ Spring-- vYheat 
Dicklow, 0.76 ft. water applied. 
Dicklow, 1.31 ft. water applied. 
Dicklow, 2.28 ft. water applied. 
Dicklow, 0.71 ft. water applied.. 
Dicklow, 1.00 ft. water applied.. 
Dicklow, 1.24 ft. water applied.. 
Dicklow, 0.99 ft. water applied. 
Dicklow, 1.62 ft. water applied. 
Dicklow, 2.33 ft. water applied.. 
Dicklow, 0.66 ft. water applied.. 
Dicklow, 1.39 ft. water applied.. 
Dicklow, 2.19 ft. water applied. 
Dicklow, 2.34 ft. water applied. 
Dicklow, 2 68 ft. water applied. 
Dicklow, 3.28 ft. water applied. 
Winter-Wheat, Boise, Idaho 
Turkey Red, 0.47 ft. water applied. 
Turkey Red, 0.89 ft. water applied. 
Turkey Red, 0.93 ft. water applied. 
c 
a ^ ; 
(3 
a 
< 1 ^ id 
® id 
.2 0 ) -*-» 
0 
bo ^ 
s ^ Si 
.S fcJD C 
« fcO 
'C 0 g 
c 0 <I> 
^ CJ 
(D 0 
1 — 10 ^ 
S .ti ^ 
Xi 42 fH 
.5 h ^ 
Si 
TO 5h y 
<1 ^ Pu 
^ 
0 ^ ^ 
0 ! 2 ; 
^ ^ ^ 
0.0140 
0.1328 
0.4892 
0.7909 
1.4269 
0.0245 
0.1258 
0.5021 
0.8798 
1.5322 
0.0280 
0.1328 
0.4892 
0.8137 
1.4637 
0.0558 
0.1678 
0.5660 
0.8728 
1.6624 
0.0314 
0.1748 
0.3880 
0.8824 
1.4766 
0.0280 
0.1748 
0.5825 
0.7228 
1.5081 
0.0245 
0.1608 
0.4974 
0.8728 
1.5555 
0.0245 
0.1818 
0.5300 
0.8367 
1.5730 
0.0245 
0.1818 
0.3806 
0.9681 
1.5550 
0.0245 
0.1608 
0.5440 
0.8546 
1.5839 
0.0280 
0.1398 
0.4194 
0.7493 
1.3365 
0.0245 
0.1748 
0.4361 
0.7946 
1.4100 
0.0349 
0.1748 
0.4917 
0.8669 
1.5683 
0.0280 
0.1748 
0.4986 
0.8206 
1.5220 
0.0314 
0.1888 
0.5184 
0.8694 
1.6080 
0.0628 
0.1398 
0.5383 
1.1122 
1.8531 
0.0488 
0.1468 
0.5756 
1.1836 
1.8548 
0.0384 
0.1818 
0.5721 
1.0766 
1.8689 
Amount of Water Applied Does Not Affect Protein Content 
These wheats are not shrunken, ,but the kernels are very uneven 
in size. It will be noticed that these wheats are a little higher in starch 
than our samples for 1913, when our Defiance on Section 1900 aver¬ 
aged 63.58 percent though the other varieties averaged lower, 61 and 
62 percent. The percentage of true gluten is very low. The average 
percentage of phosphorus is lower than in our wheats and that of the 
potassium is markedly higher. These differences are consistent 
throughout the series of samples representing the Dicklow variety. To 
what these differences may be due is not the question that the samples 
are presented to answer, the question is: “What has been the effect 
of different amounts of water?” The table shows that the range in 
the percentage of crude protein is from 7.181 to 9.476, a difference of 
2.3 percent* Is this difference due to the amount of water added, or 
is it due to differences in the land on which the wheat was grown? 
The wheat carrying 9.476 percent protein was grown with 0.71 foot of 
irrigating water, which is the lowest amount applied, except in one 
case, and this, with the least amount of water, produced wheat with 
9.028 percent protein. The lowest! percent of protein, 7.181, is found 
in wheat produced with the application of 1.39 acre-foot; with these 
exceptions the wheat runs uniformly within a limit of i percent, which 
may be due to differences of soil, for these samples were grown by 
different parties who were co-operating. We have pointed out that 
two of the wheats with high percentages of crude protein were pro- 
